Saturday, April 29, 2006

Mexican Food Fiesta! Cinco de Mayo!





Tonight we went out for Mexican Food in honor of Cinco de Mayo this coming week! We started out with chips and salsa and than had a seared sea scallops appetizer garnished with tortilla chips, tomatoes,and chiles.
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Friday, April 28, 2006

Peking Duck!




We had such a good time last night at the Japanese restaurant that we decided to go out for Chinese food tonight. We ordered the Peking Duck and it was succulent.
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Peanut Butter Fudge

Ingredients
2 cups sugar
1/4 teaspoon salt
3/4 cup cream
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 cup crunchy peanut butter

Procedure
Lightly brush an 8 1/2 x 4 1/2 inch loaf pan with waxed paper, extending over 2 sides. Combine the sugar, cream, corn syrup and the salt in a medium heavy-based pan. Stir the mixture over low heat without boiling until all the sugar has dissolved.
Increase the heat slightly, until the mixture begins to simmer, then cover and cook for another 3 minutes. Remove the lid and clean the sugar from the sides with a wet pastry brush. Do not stir the mixture. Continue to boil the mixture for 10 minutes or until it reaches the soft ball stage or 240 degrees F on sugar thermometer.
Remove from the heat and allow to cool slightly. Stir in the vanilla extract and peanut butter. Beat with electric beaters for 1-2 minutes or until the mixture loses its gloss and begins to thicken. Quickly pour into the pan and smooth the surface. Cover and allow to set. Cut into small squares. Can be refrigerated in an airtight container for up to 1 week.
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Thursday, April 27, 2006

Sukiyaki made with Kobe beef!


Sukiyaki Up-Close
Tonight we went out for Japanese food and we ordered Sukiyaki made with Kobe beef! It was incredible! I highly recommend ordering Sukiyaki when eating at a Japanese restaurant.
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Sushi


Tonight I went out to dinner with my Dad and he ordered Sushi. He had the Alaskan Salmon and Avocado rolls and the California rolls with fresh crabmeat. They were garnished with ginger and wasabi.
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Wednesday, April 26, 2006

Top Chef Wedding Bell Blues Episode 8




The couple decided from the concepts each chef came up with for the short challenge and decided to go with Leann's menu. The Top Chef contestants decided to make a wedding cake out of store bought cake mix. Tom Colicchio caught Tiffani with a box of cake mix. She came clean and said that it was a group decision to use the cake mix boxes. Stephen wanted no part of the wedding cake box mix dillema or the desserts and focused of course on the wine and the front of the house. He also prepared a dish in the back, but neglected to peel the stickers off of his serving spoons. Instead he just kept disappearing. Leann won the short challenge, so they were following her menu. Harold was concentrating on his salmon with salad dish, but was unhappy with how it tasted. Dave's dish went out to the diner's first and than he kept jumping in to help everyone. This was not Dave's first catered affair or wedding, so he had the most experience in this type of event. Tiffani worked on her dish and helped out with the other dishes and kept quiet except to ask where is Stephen? Tiffani's big problem is when she says something stupid at the elimination table about her opinions, that is the time to stay quiet. She obviously has strong beliefs. Harold on the other hand is almost always quiet, except tonight he said he would pick Stephen to go home not Leann. Everyone on the team had the same thought Stephen needs to pack his knives and go, but that was up to the judges. Would they send Leann home for not guiding the team through her vision or Harold for messing up the salmon? They were only given 24 hours real hours not the show 24 hours to pull together a very nice wedding reception. I think for the time allotted it appeared like beautiful food, but I was not there to taste it. I could just tell from the judges and the look on their faces that the wedding cake was a disaster too sweet. They paired the cake with a very sweet curd. The salmon was considered the worst dish by the couple and that was Harold's dish. Tom Colicchio believes in Harold and know he can cook. Who was asked to go this week? Yeah it's Stephen! Pack your knives and go. He gives this speech where he is going to be the best chef in America and he is going to change everything. He sounded like he was giving a Miss America speech. I can not stand Stephen! He is so arrogant and full of himself. Were down to Leann, Tiffani, Harold and Dave. Who do you think will win Top Chef and the $100,000 dollars plus prizes?




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Click here for the eGullet Society for Culinary Arts!

I have been a member of eGullet for a few months and I recommend it for anyone who is in culinary school, is a chef, cook, pastry chef, baker or just likes to learn more about food. There are forum discussion boards where you can post responses or read about what is going on. Tonight I was reading about Top Chef and the episode that aired on Bravo where the Top Chef contestants had to cater a wedding in 24 hours. They resorted to using white cake mix out of the box for the wedding cake. It is strange how not one of them can make a cake. I guess my pastry chef that taught me to bake is right baking is more of a science than cooking. What do you think?
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Coca-Cola-Blak


Coca-Cola-Blak was released April 3rd, I was wondering if anyone has tried it yet? A combination of Coca-Cola with coffee essence will it sell? In 1984, Pepsi market tested Pepsi Kona, but that never appeared on shelves. Starbucks has tried to partner with Pepsi to bring out a coffee product called Mazagran. Since, it was a Starbucks beverage some people bought it once, but the taste did not leave customers coming back for more. Any thoughts will Coca-Cola-Blak make it or bomb?
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Rhubarb Tart




No Sugar Added Rhubarb Tart

Ingredients for filling:
4 cups chopped Rhubarb
1/2 cup sugar free strawberry jam
2 ounces blueberry concentrate
2 Tablespoons freshly squeezed orange juice
2 Tablespoons flour
1 Tablespoon butter

Procedure for filling:
In a saucepan on the stovetop on medium heat. Add 1 Tablespoon butter until melted. Then add the orange juice and blueberry concentrate. Next add the sugar free strawberry jam. Gently add the 4 cups chopped Rhubarb. Mix in the 2 Tablespoons of flour. Bring to a boil and than reduce heat to low. Cool and refrigerate until the tart crust is ready.

Ingredients for tart crust:
3 cups all-purpose flour
1 teaspoon salt
2 sticks and 4 tablespoons very cold butter
8 Tablespoons of ice cold water
3 teaspoons of freshly squeezed orange juice

Procedure for tart crust:
Preheat the oven to 375 degrees.
In a large bowl place flour and salt and mix. Than add 2 sticks plus 4 tablespoons of very cold butter. Using a pastry blender or your fingertips break up the butter into pea size pieces in the flour mixture. Add some of the ice cold water and the 3 teaspoons of freshly squeezed orange juice. Mix with pastry scraper and/or spatula until just combined. Add a couple more tablespoons of the ice cold water. All the water may not be needed or extra water may need to be added depending on the humidity. Form into a ball and flatten into a disc. Place dough in the refrigerator to rest for 1 hour. On a lightly floured board place the disc of tart dough and roll one direction at a time until rolled out into a 9 inch circle. Place the dough into the bottom of the tart pan that has been sprayed with non-stick cooking spray. Press down into the sides and cut edges off to protect from burning. Pre bake in 375 degree oven for 12 minutes. Remove from oven and brush with egg wash. Place in oven for 2 more minutes. Remove from oven and fill with the rhubarb mixture. Bake for 45-50 minutes depending on oven temperature.
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Click here to go to the World's 50 Best Restaurants 2006!

French Laundry in Napa Valley, California is on the list at number 4. I have heard that you have to make reservations months in advance to eat there. They also have a garden there to grow their own foods. I went to culinary school with someone who works there now and he not only cooks, but plants herbs and vegetables in the back of the restaurant. Talk about farm to table. Maybe one day I will eat there. I should put it on a list. You know how people make list of things they want to do during their lifetime. However, I think I would rather eat at number 18 Daniel in New York City, because than I could visit New York again and eat at a restaurant run by a top chef in the country. On the other hand, number 15 is Alain Ducasse-Plaza Athenee in Paris, France. That would be something to put on a list. Which restaurant would you want to eat?
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Smoked Salmon Appetizer


Last weekend my trip to Portland, Oregon was great to get away. My dad ordered this appetizer and I could not help notice the beautiful presentation and good knife skills of the chef. Meanwhile still giving him an adequate portion. These days it is not unusual to go to a restaurant and walk away hungry. The goal of white space on the plate, minimalism, and artistic presentation sometimes leave the patrons hungry. What do you think. Is less more or do you want more for your money?
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Word of the Day for Wednesday April 26, 2006


Genoise is a type of egg-foam cake known as a whole egg foam or sponge cake in which whole eggs are warmed and beaten with sugar until thick and then folded into dry ingredients, usually with the addition of melted butter. The interior of this cake is layered with genoise cake and the top of the cake is layered with genoise rolled with jam.

Tuesday, April 25, 2006

Grand Ghiradelli Chocolate Gift Basket

I just purchased this fabulous chocolate gift basket with Ghiradelli Chocolates for my brother's 33rd birthday and he loved it.
Grand Ghirardelli Chocolate Gift Basket

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Word of the Day for Tuesday April 25, 2006


Star anise is a dried fruit of a chinese tree, lllicium verum, which has the appearance of an eight-pointed star, each point containing one seed. It has a sweetish liquorice and aniseed flavor and is often used in Chinese and Vietnamese cooking. I use star anise as a flavoring for poached pears in wine and when I make a Sunday roast dinner.
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Monday, April 24, 2006

Hell's Kitchen


I was not very impressed by the Next Food Network Star? I found it boring and everyone got along so well that there was no drama, therefore making it like watching an episode of Friends. However, Hell's Kitchen with Gordon Ramsay is full of drama and chaos like a real kitchen. I am looking forward to the Season 2 premiere Monday June 12 on Fox at 9PM. I loved Season 1 it has fire and most of that comes from Gordon Ramsay's attitude and perfectionism ways. If some one is doing something wrong he is not shy to tell them that their plate looks like crap or their vegetables are overcooked and undersauced. Has anyone noticed that I never blogged about Celebrity Cooking Showdown on NBC the reason it sucked. Excuse my French, but it had to be one of the worst cooking reality shows in history. I heard it was cancelled after a week. I am glad it is not coming back the whole premise of a celebrity cooking was stupidity, since most don't even cook at all. For now, I am waiting for Hell's Kitchen.
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Saturday, April 22, 2006

Jumbo Shrimp Cocktail!


I love shrimp and this was one of the best shrimp cocktails ever. If you have the opportunity and you are in Portland, Oregon go to the Chart House it is juicy!
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Delicious Onion Rings!


We went to this steakhouse in Portland, Oregon last night and they had the best onion rings. Very tasty!
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Hotcake and Steak in Portland Pancakes!



These pancakes were so good. They were thick and had a malt buttermilk flavor. Good thing I do not live there, because they could be addictive.
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Lobster Bisque from the Chart House in Portland!



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Click here for the Portland, Oregon trip photos on flickr!



My Portland, Oregon trip was great! This photograph is of the filet mignon with Bearnaise sauce and baked potato I ate at a local steakhouse.
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Wednesday, April 19, 2006

Click here to link to Google Calendar



Google has come up with an easy, useful calendar where you can share your schedule with family and friends. Great idea Google.
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Tuesday, April 18, 2006

Click Here to go to Flickr!

flickr photographer Chef Tami
I have been a member of flickr for over a year it is free to sign up. It is a great place to make friends that share the same interests and have other people comment on your photos. There are groups to join, you can create sets for your photos and add your photos to specialized groups. I am a flickr addict. Try it and see.
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Pina Colada


Pina Colada for two!
Ingredients
4 ounces golden rum
2 ounces cream of coconut (Coco Loco)
8 ounces unsweetened pineapple juice
12 ice cubes
Procedure
Combine the rum, coconut cream, pineapple juice and ice cubes in a blender. Blend on high until ice is finely chopped. Serve with a straw and and a paper umbrella if you are lucky enough to have two on hand. Makes 2 drinks.

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Planter's Punch


Looking for a cocktail to serve at your next party?
Or a drink after a hard day?
Try my recipe for Planter's Punch!
Ingredients
1 ounce fresh lime juice
1 ounce fresh lemon juice
2 ounce orange juice
2 tsp confectioners' sugar, plus more for garnish
2 ounce light rum
1 ounce dark rum
Orange, lemon and pineapple slices
Maraschino cherries
2 dashes triple sec
2 dashes grenadine
Mint sprig

Procedure
Pour first six ingredients into a tall ice filled glass. Stir until glass is frosted. Add orange, lemon and pineapple slices and cherries. Top with triple sec and grenadine. Garnish with a sprig of mint dipped in powdered sugar. Makes 1 drink.

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Monday, April 17, 2006

Cookbooks and Recipes have changed over the years.



Does anyone have any thought on how they have changed? I will post my thoughts later.Technorati tags:

Sunday, April 16, 2006

Click Here to Visit My New Online Store at Cafepress


I have launched a new online store at cafepress.com There are t-shirts, dog clothing, buttons, kid's clothing, journals, tote bags, mugs, caps and more. The unique gifts are creative and from my original photographs. Visit today and have some fun shopping from your home. My famous pink cupcake will be featured. See you there!



The Next Food Network Star?


Today the food network audience is able to start voting for who will win The Next Food Network Star? The four finalists that are left are the charismatic fast talking Guy, the bald culinarian Nathan, Reggie the sweet baker who tries hard, but does not quite nail it, or Carissa the French food enthusiast who has improved drastically in recent weeks. The show is on Sunday nights at 9PM/8C on th e food network. The Finale airs on April 23rd at 9PM. I do not like this show as well as I like Top Chef, but it is worth watching if you are interested in what it takes to prepare food on television. From what I have seen it is a juggling act. You have to be multi-talented and be a complete package of know how, cooking skills and on-air television personality all wrapped up in one package. In my opinion, just because someone is voted off a reality show it does not make them nothing. The people who are voted off had a lot of courage to go on the show in the first place. The way reality shows are it would be difficult to be able to relax and not be nervous, so even if you are truly talented the short time they are there the judges might not be able to see that. Who is your pick for The Next Food Network Star?


Saturday, April 15, 2006

Chocolate & Zucchini

I visited a fantastic culinary blog tonight called Chocolate & Zucchini. I highly recommend it if you love food and chocolate. Click on Chocolate & Zucchini in the title and you will be on your way. Do not forget to bookmark ChefTami first.

Friday, April 14, 2006

King of Queens!


The King of Queens was not part of the CBS renewal announcements, due to a contract war. I really love the show and I hope it comes back for a 9th season in the fall. I hope the popularity of the King of Queens will save it and CBS will give them the money. The show makes me laugh and is one of the few where I will laugh out loud. Long live the King!


Word of the Day for Saturday April 15, 2006


Croquembouche is a tall pyramid made of cream filled choux pastry spheres coated with caramel and decorated. Traditionally served at French weddings. Photo by my friend at flickr pastrylife.
French origin.

Word of the Day for Friday April 14, 2006

Seven Minute Icing
Egg whites, granulated sugar, boiling water, cream of tartar and flavoring beaten briskly for 7 minutes over hot water bath until it reaches a meringue like consistency.
Origin United States.

Thursday, April 13, 2006

Top Chef!


The finale for Top Chef airs Wed, May 17th on Bravo at 6:00 PM Pacific time. It is going to be filmed in Las Vegas, instead of the usual San Francisco. Head Chef Tom Collichio and food writer/host Katie Lee Joel (married to Billy Joel) have done a great job of telling the chef that needs to go at the end of the week to go pack their knives and go. A little catch phrase. This week Andrea was voted off and told to pack her knives and go. I do like her, but I think that just cooking vegetables put her at a disadvantage and she did not seem to have the drive to win the competition. Tiffani is really there to compete and to take home the fantastic prizes of $100,000, food and wine magazine spread, and new viking kitchen. I think that Leann is also strong in the competition her cooking skills are right on and she is the Executive chef at the French Culinary Institute one of the best cooking schools. She has a combination of skill, heart, talent, intelligence, and artistic ability to win the competiton. Harold is also doing well in the competition and he definitely has skill, but I do not think he will win. Stephen is one of the most arogant and self absorbed person in the world.His plating is beautiful, but after eating the little amount of food he plates anyone would still be hungry. I like Dave a lot and out of everyone on the show I could see myself actually eating his food. He cries a lot, but seems to have a big heart. As a chef, crying is not something desired. I am really enjoying this show and I hope it comes back next season.


Cruise!


I am going on a cruise in May from Tampa, Florida to the Grand Caymans, Costamia, Cozymel and Belize than back to Tampa. My brother Bill lives near Tampa in Lakeland, Florida and I am looking forward to seeing him, since it has been over a year. I went to Orlando, Florida for Christmas 2004 and that was the last time I saw him. I miss him. I am looking forward to the cruise and spending time with my Mom. We are taking the cruise together and we even have a balcony room, so that will be nice to be able to see the ports when you are entering each destination. This is my first cruise! I will take lots of photographs and the food is also going to be an interest to me and my camera.

Versatile Vodka


Portion of my Essay for my principles of gastronomy class.

The first vodka introduced in the United States in nineteen thirty-four was the Smirnoff brand. Rudolph Kunett bought both the formula and the name from Vladimir Smirnoff in Paris. Vladimir Smirnoff originally produced vodka in Russia. John Martin bought the company from Rudolph Kunett in nineteen thirty-nine for fourteen thousand dollars. Martin was very successful at promoting the drink in Hollywood movies. The Smirnoff vodka marketing campaign of the nineteen fifties increased the drinks popularity in the United States. In the United States, vodka consumption accounts for one-fourth of all distilled spirits sold. Vodka is more popular than ever accounting for one out of every four bottles of alcohol sold worldwide. The reason for vodkas dominance in the spirit market is its ability to be mixed into so many drink recipes. It also became popular due to its odorless quality and leaves no trace of alcohol on the breath allowing people to function at work or in social situations. In the United States, the Cosmopolitan became extremely popular and trendy in society and the bar scene due to its appearance on the hit television show, Sex and the City.

Neutral and colorless alcoholic beverage vodka consists of sixty-percent water with a smooth taste and odorless aroma. The water source is very important and explains why no two types of vodka taste alike. Unlike other spirits, vodka can be made with any carbohydrate that will ferment. Foods such as potatoes, beets, corn, rye or wheat can be made into vodka. Vodka is made from ethyl alcohol, fermented mash and water.

The vodka martini, screwdriver, Bloody Mary, White Russian, the Gimlet and Cosmopolitan are popular drinks made with a vodka base. Aromatic vodkas that are flavored with ginger, lemon peel, lime, mint, chocolate, cinnamon, grapefruit, banana, orange, raspberry, nutmeg, red pepper and vanilla have become popular in recent years. In the nineteen nineties Belvedere and the French Grey Goose was introduced. These have a brandy like toffee flavor and fruit aftertaste. Absolut is Swedish vodka with citrus and pepper flavoring thought to lighten the harshness of the near pure alcohol. These new vodkas in their fancy and frosted bottles have proven that vodka can sell for more than thirty dollars a bottle. The flavored vodkas have lost the traditionalism and authentic quality of the Eastern European vodkas. The real test of a good vodka producer would be the taste of unflavored vodka. In the United States, the flavored vodkas are intended for drinking as the base or mixer in a cocktail and they serve that purpose.

The fondness of vodka, in Russia has caused the government to profit over the weakness of their people. This has been great for the Russian economy, but the problem had been that Russians drank too much vodka. However, many Russians have become alcoholics. Vodka is a part of everyday life in Russia and could be compared to the consumption of coffee in the United States.

Hollywood movies, such as James Bond films have popularized this versatile vodka and have lead to the drinks success. Popular television shows, such as Sex in the City have also increased vodka consumption and awareness of the pink tinted Cosmopolitan. In the United States there is also an increase in Vodka Bars specializing in an extensive range of premium spirits. This has led to problems of addiction in the United States.
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Wednesday, April 12, 2006

Jam Cupcakes Recipe!

Ingredients
12 Tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, softened
3/4 cup sugar
2 Tablespoons plus 1 Teaspoon pure maple syrup
1 Teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 Teaspoon baking powder
1/4 teaspoon salt
Jam or Jams of your choice

Procedure
Preheat your oven to 325 degrees F. Line 12 standard size muffin cups with paper liners. Beat the butter in a medium bowl until smooth. Add the sugar and continue beating until the mixture is pale, light, and fluffy. This may take a few minutes, but it is worth it due to the lightness that it adds to these tasty cupcakes. Beat in the maple syrup and vanilla until incorporated. Then beat in the eggs one at a time and mixing just until incorporated after each addition. Sift together the flour, baking powder and salt. Fold this flour mixture into the butter mixture just until compined. Spoon the batter into the paper liners. Bake the cupcakes for 18 to 24 minutes depending on oven accuracy. Use a cake tester or toothpick and insert it into cupcake and when it comes out clean they are done. Cool the cupcakes in the pan for a couple minutes, then remove them and set them on a cooling rack. While the cupcakes are still warm, spread the jam on the muffin tops. It can be spread as thick or thin as you like. When you spread it on thin it looks translucent like stained glass on top of these heavenly cupcakes.

Makes 12 Cupcakes




Word of the Day for Thursday April 12, 2006

Baking Term
Gelatinization is the process that starch granules go through to ultimately thicken a liquid. Gelatinization occurs when a starch and a liquid are heated, the starch absorbs the liquid, then the starch swells and ultimately thickens the liquid.

Tuesday, April 11, 2006

Word of the Day for Wednesday April 12, 2006


Dessert pastry
Vol-au-vent
A round or oval puff pastry case filled with a cooked savory mixture. It is made by rolling out the pastry, then cutting out a shape. Then half cutting a smaller shape in the center. When baked the center is removed and the crisp top is replaced over the filling.
English and French Origins.

Word of the Day for Tuesday April 11, 2006


Cherries Jubilee
Dessert
Vanilla Ice Cream topped with a sweet cherry sauce and flambeed tableside. Origin United States.

Monday, April 10, 2006

Place your blog on blogChalking at http://www.blogchalking.tk/

This is my new blogchalk:
United States, Washington, Seattle, Tukwila, English,  , Tami, Female, 31-35, cooking , baking. :)

Sunday, April 09, 2006

Gastronomy student working hard!

I am going to Le Cordon Bleu for my master's in gastronomy. The degree takes place entirely over the internet. I am learning about food history, wine, confectionery and how to write about food. There is a lot of reading, studying and writing, but I have a better understanding of the vast field of gastronomy. It would be great when someone would pay me for writing about food, but I still enjoy doing if for free. Food is my life!!!
Chef Tami


Word of the Day for Monday April 10, 2006


Creole Crab
The meat from freshly boiled crab (10 minutes) fried gently in olive oil, a little water, chopped onion and garlic, lemon juice, seasoning, thyme, bay leaf and a chilli pepper added, then simmered slowly for thirty minutes. Served with boiled rice after discarding the bay leaf, thyme, bouquet garni and chilli pepper. Origin United States New Orleans.

Word of the Day for Sunday April 9, 2006


Crepes Suzette
Small pancakes folded in quarters, simmered in a buttery orange sauce, flamed with brandy and served as a dessert. French origin.

Duck Ala Orange!


I prepared this dish when I worked at the restaurant of my culinary school, The Art Institute of Seattle. It was my favorite dish to prepare and my Dad even ordered it three times.




Friday, April 07, 2006

Word of the Day for Saturday April 8, 2006


Dessert
Baked Alaska
Very cold ice cream placed on a sponge cake, covered with meringue and baked in a hot oven so that the meringue is browned while the ice cream remains solid.

Word of the Day for Friday April 7, 2006

Hydrometer
A short stubby cylinder surmounted with a long graduated tube. The whole is sealed and weighted so that it floats upright in a liquid always displacing its own mass of liquid thus indicating by the depth to which it sinks the density or specific gravity of the liquid. Used for measuring alcohol, salt and sugar concentrations in solution.

Friday, February 03, 2006

Le Cordon Bleu University of Adelaide Masters of Gastronomy

Last year I attended Boston University's Master's of Gastronomy program, but I was disappointed. This month I start at Le Cordon Bleu University of Adelaide Master's of Gastronomy program. The first semester is a class called the Principles of Gastronomy. I have quite a few books to read and I am looking forward to learning more about gastronomy.
Thanks,
Tami

Sunday, January 22, 2006

Checking In

Time to check in!